FARMS
Nestled between historic highway 70 and the Harpeth River in Kingston Springs, TN, Harpeth Moon Farm strives for environmental and community sustainability. We believe in promoting a balanced ecosystem and giving back to the land that continues to give so much in return.
Now in our tenth year owning and operating our USDA Certified Organic flower and produce farm, we believe that being rooted in community means putting down literal roots. And in a community where music runs deep, we strive for true harmony with the land. This means tuning in to the waxing and waning of the moon, the whisper of the Harpeth River, and the laughter of our neighbors. We are stewards.
In an effort to bring truly sustainable produce to the tables of greater Nashville, we hope to give back to the earth by promoting pollinator habitat, rebuilding the soil, and going above and beyond the standards of our USDA Organic certification. We provide stunning flowers, delicious produce, and a wonderful event space.
At Sugar Camp Farm we strive to bring you high quality produce while farming as sustainably as possible*. We are a very small family farm with up to 1 acre under cultivation at peak season. We grow a variety of vegetables and herbs for market, chefs and other local organizations. We are slowly working towards a no-till system and we’re working towards building and preserving soil biology, chemistry and structure to bring you highly nutritious and flavorful food.
Our farm is located in Ashland City and we are farming on East Cherokee, Yuchi, Shawanwaki/Shawnee land. We also acknowledge the privilege we have in being able to choose to farm and the dark history of farming in our country. We are currently in a process of learning how we can best support and honor those farmers that came before us and welcome ideas and resources.
Knox Fanelli of Larder Foods is our guy when it comes to the rarest and hardest-to-find ingredients. Specializing in foraged edibles and truffles, Knox not only knows the food industry from a forager-supplier standpoint, but he cut his teeth in the kitchen and service side of a humble meat-and-three, then moved on to experience the world of fine dining (front of house and back) where he learned more about the chef’s creative process, topping all of that off with a boots-on-the-ground education in wine distribution. As a purveyor of rarities, he is constantly adding to that well-rounded knowledge base with in-depth research and extensive travel. In fact, Knox has been to some of the best restaurants in the world—and we take full advantage of that in this article voyeuristically extracting all the juicy details on each of his epicurean adventures. So now that we’ve got your mouth preemptively watering, meet Knox Fanelli.
Larder Foods aims to bridge the gap between chefs and their access to quality ingredients. One question I’ve always asked myself throughout my travels is, “Why can I not get this in Birmingham?” This question is where I started and it’s where I intend to do my life’s research. My offerings change from week to week as the seasons change, but at this moment it is mainly foraged edibles and truffles.